I planted a cow horn chili plant last spring and it was obviously a late bloomer, it started flowering very much at the end of summer, and didn't gave me as many chili as I may wish for to make chili pickle.
It is also way too cold to make Indian pickle now, as it need long hours of sunshine to dry up chilies, one crucial factor in pickling process.
Anyways, one can never have too many chili at home,especially fresh crunchy green chili... I made it with good old shredded chicken breast, it's delicious and quick!
3-4 Cow horn chili （seeded, shred）
200 gm or 1 piece of Chicken breast （Shredded）
1 tsp chopped spring onion optional
1/2 tsp Ginger Garlic Paste
1/2 tsp Oyster sauce optional
1 tsp Soy Sauce
a pinch of pepper powder
1 tsp Cooking wine
1/4 tsp Salt
Fe drops of sesame oil
1/2 tsp Corn starch
Shred chili and chicken, marinate chicken for 10-20 minutes.
Minced ginger garlic and spring onion.
In a cooking pan/wok, add 2 tbsp of vegetable oil, heat it up and give the shredded chili a super fast stir, like 30 seconds, drained, and keep it aside, this will keep the crunchiness and green color of chili.
Stir fry ginger garlic and spring onion with the remaining oil in the cooking pan, when it is fragrant, stir in the marinated chicken, give it a good stir to break it into individual pieces.
Add seasoning and shredded chili, stir well, and it's done.
I like it with rice and congee both... it could be a good side dish to go with some gravy too!
中文版，For Chinese，Click ——》青椒鸡肉丝